Naturally, we have everything under control – how Kavaha is made.

The process of creating our products meets the most rigorous requirements right from the initial stage of growing and selecting the roots. The farmers working with us get a higher price for Kava Kava roots than the market average. This way we support the development of their crops and promote a fair-trade culture.

All stages of Kavaha’s Kava production have both Polish and Australian certification for the implementation of the HACCP (Hazard Analysis and Critical Control Point System). It’s a globally used food safety management and a universal method for systematically assessing the possibility of hazards and identifying methods of eliminating them during food production. Our factories are also certified by the American food and Drug Administration FDA.


A treasure hidden underground – the secrets and cultivation of Kava Kava.

Kava Kava, ‘awa, ‘ava, yagona, sakau, methystine pepper (Piper methysticum) are just a few names by which this unique plant is known. For over 3000 years, the people of the Pacific Ocean islands have been using its properties in healing, rituals and social gatherings. The culture of drinking Kava has already left its native islands: Vanuatu, Tonga, Micronesia, Fiji, Samoa, French Polynesia, Hawaii and is conquering the whole world.

Kava belongs to the pepper family. The adult plant is a shrub reaching up to 4.5 m in height, with large, heart-shaped leaves. Although it develops male and female flowers, seed setting is very rare. Kava is most often bred in a vegetative way, which means that the offspring are genetically identical to the parent organism. This allows our growers to maintain a continuous quality of crops, thanks to which the Kavaha brand can be proud of the highest quality of its products.